How to make
The potatoes are boiled. When they cool, peel and mash them with a potato masher, but they should not be pureed.
Finely chop the onion and garlic. Put them in heated oil to fry along with the spices.
Then add the spinach and stir to mix everything well. Cover the pot, until the spinach softens and shrinks.
Remove the lid and leave the pot on the hob for a while, until most of the water released from the spinach has evaporated.
When removed from the heat, add the mashed potatoes to the spinach and mix everything well. Add more salt, if needed.
Leave the mixture to cool.
The sheets are stacked on top of each other and cut in the middle in width to make 8 smaller ones.
Grease a small baking pan lightly with oil. Put 1 of the sheets in it, by leaving the edges to stick out of the baking pan and lightly grease them with oil. A second sheet is placed across this sheet and also spread with oil. The third is placed about 45 degrees from the second and smeared again. The fourth is placed across the third and greased on top.
Distribute the filling evenly on the filo pastry sheets.
Take 1 filo pastry sheet and fold it like an accordion. Place it on the filling. Do the same with another sheet, which is placed next to the first. Lightly grease them with oil.
In the same way, fold the last 2 filo pastry sheets and arrange them opposite of the other two. The protruding edges of the first sheets are folded to wrap the pie on top. Finally, smear again with a little oil.
Bake the vegetable pie in a preheated oven at 370°F (190 degrees) for about 20 minutes.
When removed from the oven, spray it lightly with a little water and cover it with a towel.
The spinach and potato pie is ready.
